Blue Ribbon Carrot Cake with Buttermilk Glaze

From the Recipe Hall of Fame Cookbook II. This recipe includes a buttermilk glaze in addition to cream cheese frosting. Preparation time does not include chilling time. This cake is knock-down, drag-out delicious.

Blue Ribbon Carrot Cake with Buttermilk Glaze

Prep Time: 20 mins Cook Time: 55 mins

Ingredients:

1 cup granulated sugar

1/2 teaspoon baking soda

1/2 cup buttermilk 1/4 cup butter (one half stick butter)

1 tablespoon light corn syrup

1 teaspoon vanilla extract

Cake:

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

3 eggs

3/4 cup vegetable oil

3/4 cup buttermilk

2 cups granulated sugar

2 teaspoons vanilla extract

1 (8 ounce) can crushed pineapple, drained

2 cups grated carrots

3 1/2 ounces shredded coconut

1 cup seedless raisin

1 cup coarsely chopped walnuts

Frosting:

1/4 cup butter (1 half stick butter)

1 (8 ounce) package cream cheese, room temperature

1 teaspoon vanilla extract

2 cups powdered sugar

1 teaspoon freshly squeezed orange juice

1 teaspoon grated orange peel

Instructions:

For Buttermilk Glaze:.

In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.